Sunday, March 6, 2011

Eggplant, Tomato, and Chickpea Stew

This dish was inspired by a recipe from the excellent book Vegetarian Cooking for Everyone by Deborah Madison. But I changed it around quite a bit to reflect my own personal style and preferences. My version is less spicy, more tomatoey, and still full-flavored.

Enjoy with some brown rice and/or some hearty bread for dipping in the sauce.


1 large eggplant (about 1 pound)
1 1/2 tablespoons extra-virgin olive oil, divided
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
1 cup vegetable broth
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Peel the eggplant. Cut the eggplant into bite-size (approx. 3/4-inch) cubes. Place the eggplant cubes in a colander, sprinkle with salt, and let sit for 30 minutes, to allow the excess liquid to drain from the eggplant. After the 30 minutes, rinse the eggplant cubes well under cold running water, and then pat dry with paper towels.

In a deep skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium to medium-high heat. Add the eggplant and cook, stirring occasionally, for 6-8 minutes, or until lightly golden. Remove the eggplant from the skillet and set aside.

Add the remaining 1/2 tablespoon of olive oil to the same skillet. Add the onion and bell pepper, and saute over medium heat for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Return the eggplant to the pan, and add the diced tomatoes, chickpeas, and broth. Season with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Uncover and simmer over medium to medium-low heat for another 10-15 minutes, until the sauce thickens slightly.

Sprinkle with the parsley, and serve.

-- 4 servings

1 comment:

  1. love chickpeas and eggplant, tnx for sharing this yummy dish.